INGREDIENTS

INSTRUCTIONS

Combine everything except the jam and wine in a pot. Cover with water and
simmer over low heat. Periodically, add small amounts of water to prevent
sticking. Cook at least 90 minutes. When it is cohe sive, stir in the jam
and let stand until cool. Add enough sweet wine to be absorbed by the
haroset and chill.
Makes 5 cups.
NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York:
1988. Many Sephardic Jews relocated to Holland at the time of the
Inquisitions. From there, some went to Dutch colonies, often engaging in
the sugar and spice trade. Mrs. Abraham Lopes Cardozo (nee Ro bles) is a
fine cook who makes an effort to preserve for her family and friends her
Surinam culinary heritage. She is the wife of the chazan (cantor) of
Shearith Israel Congregation in New York City; he is the former minister of
the Sephardic Congregation in Surinam. At Passover, Surinam customs are
quite unusual. Mrs. Cardozo explained, for instance, that matzot were a
rarity in Surinam. Because they had to be imported from Holland (and later,
the US), cass ava (a kind of potato) meal was often used instead to bake
sweet breads for Passover. The potato was first grated and washed, then
dried in the sun for weeks. Once dried, it was ready to be mixed wit h
other ingredients, much as we use matzo cake meal.
Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #536 by "Master Harper
Gaellon" <gaellon@inch.com> on Mar 22, 1997

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